Let's do Lunch 2009 at Summit Restaurant

it is my first time to try "let do Lunch" at Sydney... a event part of sydney internationl food festival 2009... today the restaurant i try is Summit Restaurant...the restaurant is located on 47th floor at Australia Square with revolving 360 degree view of Sydney. the restaurant Offers modern Australian cuisine....

After i exit from the lift i saw the dinning room immediately and the first feeling i had is i feeling very comfortable. with the view already i can see darling harbor and the whole city siting in front of me.

between table and table there is a good distance and the environment is very relaxing...

this restaurant Revolving 47 floors above the city of Sydney... all i need to do is Sit back, relax and watch Sydney unfold before my eyes

marinated quail , organic chicken & duck leg “galantine”

French butter pastry, candied vanilla pear chutney, pistachio, endive salad, mustard dressing

this dish to me is not that special. i feel like this is like a meatloaf warp with

pastry. to me quail and chicken both meat don't have a strong character and the duck at this time don't really have a strong flavor as well. but it is interesting that they put pistachio in this dish. the pistachio taste kind of kick in after a few second. the endive is a good match with this dish. over all this dish is okay but just not that special.

Natural oyster with lemon and rye bread

i was a little bit disappointing about this oyster dish. the oyster is kind of not fresh enough for me. it not even taste as good as the oyster that i can get it at Sydney fish market. i can not taste the strong sea water taste in my mouth. and to me seem like the oyster was dead not alive. to me, to enjoy raw oyster temperature is very important, i like it to be ice cold. it will perfectly match with the bit of lemon juice. but i guess that might be just personal choice.

"Tagine" Petuna Ocean Trout, scallop and prawn with smoked eggplant, za'atar spices, cold pressed lemon oil

This dish is simply very good. let's talk about the ocean trout first, Ocean Trout has a distinctive rosy pink and orange flesh.The flavor of this fish is more subtle and less salty than Atlantic salmon and the texture is not as oily as the salmon. this trout was slow cook to perfection. it is between rare and medium rare and the skin is crispy. the piece of trout that i have is around the fish belly which is very juicy and the texture is just perfect. the Prawn is very tender and tasty and i can taste the freshness of it. the scallop was pan fried with a very thin and light batter with it. it taste right and it is perfectly done. but if i am cooking the scallop i would use the big Japanese scallop and i will not use a batter.

i can said this dish flavor is very intricate, a tiny little bit of spicy, some kind of sweetness and some sort of sourness from the lemon with the za'atar spices (Oregano, calamintha,Thyme and Savory) in it. it just make you can't really tell what is really in this dish. but all i can said is it is a Dam good dish.this plant presentation is very nice, it is very colorful,tide and neat.

rich chocolate & espresso crème brulee
caramel tof fee crunch, rich organic cream, “campos superior ” ristretto

this creme brulee is gave me an surprise. the presentation is putting two creme brulee stack together. which i can see a lot of work need to put it in this dessert. just looking at this dessert putting a smile on my face already.both of the creme brulee have super rich flavor. it feel like the flavor is running in my month. with the toffee crunch it just a perfect match. the texture is so smooth. it so smooth that it is like melting in my month. i enjoy this dessert very very much!

hot chocolate soufflé -66% caraibe

dark chocolate sauce, dark cocoa, hazlenut pral ine cream

This souffle is just so great, light and fluffy and have a rich dark chocolate flavor. it is just an amazing souffle.